Description
This Raspberry Buttercream Frosting is everything you want in a fruit-based icing—fluffy, smooth, and bursting with real raspberry flavor. Perfect for piping onto cupcakes, spreading between cake layers, or adding a pop of pink to cookies. It’s naturally colored and made with fresh raspberries, creating a frosting that’s as pretty as it is delicious.
Ingredients
1 cup unsalted butter, room temperature
3 to 3½ cups powdered sugar
1 cup fresh or frozen raspberries (thawed)
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. Puree the raspberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds. Let cool completely.
2. In a large mixing bowl, beat the unsalted butter with a hand mixer or stand mixer for 3 to 5 minutes until pale and fluffy.
3. Gradually add the powdered sugar, one cup at a time, mixing well after each addition and scraping down the sides as needed.
4. Pour in the cooled raspberry puree, vanilla extract, and a pinch of salt. Beat until the mixture is light, smooth, and fully combined.
5. If the frosting is too thick, add more raspberry puree or a teaspoon of milk. If too thin, add additional powdered sugar until desired consistency is reached.
6. Use immediately to frost cakes, cupcakes, or cookies.
Notes
Always start with room temperature butter for the creamiest texture.
Strain raspberry puree thoroughly to avoid seeds in your frosting.
Re-whip chilled or frozen frosting before using to restore its fluffiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 20g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg